UPDATE, 8/9/13: The Bruery[3] and the winning homebrewers will celebrate the release of Batch #100 – Bryeian – from 5 p.m. to 9 p.m. Friday, August 16 at Star Bar, 2137 Larimer St., Denver. The event also will feature six other Bruery beers, including a special tapping of White Chocolate.

The Bruery is well-known to craft beer aficionados. The Orange County, Calif. boutique brewery began in 2008 and is know for experimental ales brewed with Belgian yeast and aged in oak barrels.

Very soon, The Bruery will roll out a beer created by a couple of guys from a Castle Rock homebrew club.

A recipe from Brian Pramov and Bryan Keas of the Rock Hoppers Brew Club[4] prevailed over about 200 other entries in The Bruery’s Batch No. 1000 homebrew competition. The duo will travel to the Placentia, Calif. brewery next month to brew the beer and it will hit shelves here in August.

Their winning beer — an imperial black rye IPA called Night Ryder — prevailed in the specialty beer category and then won Best of Show. Their win surprised some participants because The Bruery is not exactly known for hoppy beers.

“(Pramov) entered our beers and I thought, ‘Whatever, probably no chance,'” Keas said. “California is really well known for hoppy beers. How are a couple of guys from Denver going to compete with those guys? It was like taking one away from the California guys. We can compete with the big boys in the homebrew world.”

Their recipe originated in a homebrew club pairing of an experienced and newer brewer. Keas, 38, has been brewing since about 1999 and served in the military in Germany where he “drank more than he brewed.” Pramov, 31, caught the bug about three years ago after getting a beer at Dry Dock Brewing with a college buddy and visiting the Brew Hut next door.

Keas describes the winning beer as “not a typical IPA. Kind of an offshoot, with random ingredients.” It is not especially roasty – many black IPAs tend to be – and the rye adds some spice, he said.

Next month, Keas and Pramov will travel to The Bruery’s brewery in Placentia, Calif., and brew their creation with a little help from the professionals who operate the 15-barrel brew house there.

Bruery owner Patrick Rue[5] was so taken with another of Pramov’s creations – a Cinnamon Toast Crunch Beer that tastes exactly what its name suggests – that it too will be brewed on a smaller three-barrel system.

Bruery spokesman Benjamin Weiss[6] said the brewery plans on brewing and distributing the winning Batch No. 1000 beer “in pretty full force for both California and Colorado distribution” starting in August.